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Microbial preparation and application thereof

A technology of microbial preparations and biological products, applied in the field of microorganisms, can solve problems such as agricultural product residues, damage to soil microbial flora, and impact on human and animal safety, and achieve the effects of improving product quality, increasing biological productivity, and shortening the cultivation cycle

Active Publication Date: 2018-08-07
ZIBO VOCATIONAL INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical pesticides are widely used in the prevention and control of tomato diseases due to their high efficiency, quick effect, and convenient operation. However, excessive use of these pesticides will cause resistance to the control objects, damage the soil microbial flora, and cause residues of agricultural products, exceeding the standard. and other issues, seriously affecting the safety of people and animals, and even destroying the balance of natural agricultural ecosystems

Method used

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  • Microbial preparation and application thereof
  • Microbial preparation and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0017] (1) Preparation of fermentation medium: medium composition is (by mass percentage): KH 2 PO 4 0.05%, K 2 HPO 4 ·3H 2 O 0.05%, MgSO 4 ·7H 2 O 0.05%, NaCl 0.1%, urea 1%~4%, sodium acetate 0.2%~0.5%, yeast extract 0.01%~0.06%, and continue to boil for 15 minutes, after cooling, use NaHCO for pH 3 Adjust the pH to 6.8-7.2, and divide the culture medium into sealable transparent fermentation containers;

[0018] (2) Preparation of bacterial agent: the bacterial agent is composed of Rhodopseudomonas, Trichoderma pseudoconii, and Rhizobium. 5 Inoculate with an inoculation amount of CFU / mL, inoculate in a transparent container, place it in the outdoor sunlight, and ferment in a sealed container at 30°C-35°C for 5-7 days. On cloudy days and nights, incandescent lamps are used to supplement the light culture, and the light intensity is maintained at 1500-2000lx. Shake the container regularly 2-3 times a day during the cultivation process to help the precipitated bacteria t...

Embodiment 2

[0022] (1) Preparation of fermentation medium: medium composition is (by mass percentage) KH 2 PO 4 0.05%, K 2 HPO 4 ·3H 2 O0.05%, MgSO 4 ·7H 2 O 0.05%, NaCl 0.1%, urea 1%~4%, sodium acetate 0.2%~0.5%, yeast extract 0.01%~0.06%, and continue to boil for 15 minutes, after cooling, use NaHCO for pH 3 Adjust the pH to 6.8-7.2, and divide the culture medium into sealable transparent fermentation containers;

[0023] (2) Preparation of bacterial agent: the bacterial agent is composed of Rhodopseudomonas, Trichoderma pseudoconii, Rhizobium, Lactobacillus plantarum and Bacillus amyloliquefaciens, and 5 kinds of microorganisms are prepared according to 1~9.9×10 4 The inoculum amount of CFU / mL was inoculated in a transparent airtight container, placed in the outdoor sunlight, sealed and fermented at 30°C-35°C for 5-7 days, and cultured with incandescent lamp supplementary light on cloudy days and nights, and the light intensity was maintained at 1500-2000lx During the cultivatio...

Embodiment 3

[0026] (1) Preparation of fermentation medium: medium composition (by mass percentage) KH 2 PO 40.05%, K 2 HPO 4 ·3H 2 O0.05%, MgSO 4 ·7H 2 O 0.05%, NaCl 0.1%, urea 1%~4%, sodium acetate 0.2%~0.5%, yeast extract 0.01%~0.06%, and continue to boil for 15 minutes, after cooling, use NaHCO for pH 3 Adjust the pH to 6.8-7.2, and divide the culture medium into sealable transparent fermentation containers;

[0027] (2) Preparation of bacterial agent: the bacterial agent is composed of Rhodopseudomonas, Trichoderma pseudoconii, Rhizobium, Lactobacillus plantarum and Bacillus amyloliquefaciens. 5 The inoculum amount of CFU / mL was respectively inoculated in transparent airtight containers, placed in the outdoor sunlight, sealed and fermented at 30°C-35°C for 5-7 days, and cultured with incandescent lamp supplementary light on cloudy days and nights, and the light intensity was maintained at 1500-2000lx. During the cultivation process, shake the container regularly 2-3 times a day...

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Abstract

The invention discloses a microbial preparation and application thereof and belongs to the technical field of microorganisms. According to the microbial preparation disclosed by the invention, agricultural microorganisms of photosynthetic bacteria, nodule bacteria, trichoderma pseudokoningii and the like and lactobacillus plantarum which can generate a synergistic effect with growth and metabolismof the agricultural microorganisms are utilized and compounded to prepare a safe and pollution-free microbial inoculum. The prepared microbial preparation disclosed by the invention has important application potential in the food field to prepare products with pepper as a main raw material or the agricultural planting field.

Description

technical field [0001] The invention relates to a microbial preparation and its application, belonging to the technical field of microorganisms. Background technique [0002] Capsicum is the main cultivated plant in my country, but capsicum pests and diseases have an increasing impact on the yield and quality of capsicum. Effective control of capsicum pests and diseases is the basis for high-quality and high-yield cultivation of capsicum. With the continuous expansion of the planting area, the control of diseases and insect pests is particularly important for increasing production and reducing economic losses. [0003] At present, chemical control is still the main method in the process of pest control. Chemical pesticides are widely used in the prevention and control of tomato diseases due to their high efficiency, quick effect, and convenient operation. However, excessive use of these pesticides will cause resistance to the control objects, damage the soil microbial flora...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N1/20A01N63/04A01N63/00A01P3/00A01P7/04A01G22/05C12R1/38C12R1/885C12R1/41C12R1/25C12R1/07
CPCA01N63/00A01G22/05A01N63/30C12N1/14C12N1/20
Inventor 翟惠佐
Owner ZIBO VOCATIONAL INST
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